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Tuesday, 6 November 2012

Lokma

In Turkish they say Lokma

in English I say Sticky Syrupy Yummy Doughnuts

My step-daughter first introduced me to Lokma. They are a popular Turkish dessert. Similar to doughnuts. Perfect little fried doughballs soaked in syrup. If you need any further convincing that you should try these then we have nothing in common. LOL. Mmmmmmmm.

I tried 3 recipes before I got this right but once I did get the mixture right they where very easy to make. Now mine are not perfect little round balls like you find in the patisserie. I'll have to figure out how they do that and get back to you. They are homemade and look it. But the taste is spot on.

For the Syrup
640g granulated sugar
300 ml water
juice of half a lemon

Method

Add the dry ingredients to a mixing bowl. Sift together. Make a well in the middle and add the warm water. Whisk by hand until the mixture is smooth. It should be a runny consistency. Cover with a clean towel and leave in a warm place for 1 hour or until the mixture has doubled in size.

While you are waiting for the dough to rise make the syrup. Heat sugar and water in a saucepan just until boiling. As soon as it starts to boil reduce the heat to a simmer and simmer for 10 minutes. Turn off heat and add lemon juice. Leave to cool.

Once your dough is ready (it will still look watery but will be risen and airy in consistency). Heat some oil in a frying pan, not too much, it does not need to cover the lokmas, I used about 1 1/4 cups of oil in my pan.

The dough will be a little bit stick so you may find it helpful to grease your spoon first to help prevent sticking. I also read somewhere to dip the spoon in water each time to help prevent sticking which does work but be careful as any water going into the pan will cause it the grease to pop at you.

I tried first to use a teaspoon but felt the doughballs where a bit too small, so I switched to a tablespoon and this is what I stayed with but felt they where a bit too large. So what I would suggest and what I will do next time is still use the tablespoon but scoop up a bit less dough. I know this is just me being overy analytical because I know what size the ones in the patisserie are, it probably doesn't really matter, they all taste the same. So really you could just ignore me and do whatever you like :)

Moving on, drop spoonfulls of dough into the hot oil and fry turning as they cook until golden brown (about 1 minute). They should puff up as they cook. Remove onto a plate lined with a paper towel.

Once all cooked place doughballs into the cooled syrup and allow them to soak in the syrup for 5 to 10 minutes. Transfer to serving dish and enjoy!